Thinking of something quick to make for your next get-together or party? These fried beef empanadas (pastel de carne) will both save you time and make your guests quite happy.
The secret for preparing them quickly is to use wonton wraps instead of making the dough from scratch. 😉 Basically, the only difference between these and the traditional fried beef empanadas is the use of the prepared wonton wraps.
In my home country of Brazil, traditional fried beef empanadas can have either a half-moon shape (often used for the smaller sized empanadas) or an envelope shape (typical for the jumbo size). They are one of the most popular pastries to serve as party appetizers, as well as for quick snacks. Beef empanadas are available from street vendors (where they are frequently served with chilled cane sugar), at cafés, bakeries, and specialty shops known as pastelarias (empanada shops).
Although the origin of empanadas (pastéis) is controversial, there is strong evidence that points to Asia, meaning that empanadas likely developed from Chinese eggrolls and Japanese gyozas. Both were adapted to whatever ingredients were available in Brazil during World War II, and then sold by Japanese immigrants and their descendants, beginning in the state of São Paulo. They were such a hit that they quickly started being marketed both at empanadas shops (pastelarias) and at street markets all over the country.
Of note, among all the various types of fillings for the empanadas, ground beef is the most popular. If you would like to find out why, make a batch and give them a try!
Quick Fried Beef Empanadas (Pastel de Carne)
Ingredients
- 2-3 tablespoons olive oil or vegetable oil
- ¼ medium yellow onion small diced
- 2 cloves garlic minced
- 1 pound lean ground beef thawed, 454 g
- Salt to taste about ¼ to ½ teaspoon
- ⅛ teaspoon ground black pepper
- ½ tablespoon tomato paste
- 1 tablespoon red wine vinegar or fresh juice of ½ lime
- 2 tablespoons chopped green olives optional
- 2 tablespoons chopped cilantro or parsley
- 1 pacakage wonton wraps 12-ounce or 340 g
- 1 large egg white
- Enough vegetable oil for frying
Instructions
- In a medium non-stick skillet, heat the oil and sweat the onion over medium heat for about 2 minutes, stirring occasionally. Add the garlic and let cook for about 1 minute, stirring occasionaly (NOTE: The purpose is to cook the onion and garlic, NOT to brown them). Increase heat to medium-high and brown the ground beef, stirring every now and then. Stir in both the salt and pepper, and then the tomato paste. Stir in the vinegar or lime juice. Let ground beef cook, uncovered, for about 5-7 minutes or until cooked throughout, stirring occasionally. Stir in the olives (optional) and the chopped cilantro or parsley. Let cool a bit before filling the wonton wraps.
- Place the wonton wraps on preparation surface. Fill each with ½ to 1 Tablespoon of the cooked ground beef mixture and brush the egg white around the edges.
- Overlay another wonton wrap on top on the filling and seal edges well, pressing firmly with your fingers. Using a fork, make a pattern over the edges.
- Heat a frying machine or a heavy-bottom pot to 350 degrees F (about 180 degrees C). If you don't have a thermometer to measure the temperature, dip a small piece of a wonton wrap into the heated oil. If you hear a sizzling sound, the oil is ready. Fry the filled beef empanadas, a few at a time, turning them while frying so that they brown evenly on both sides. The first and second batches will take about 3-4 minutes while the next batches will only take 1-½ to 2 minutes to fry because the oil will be hotter. They should be lightly golden and crisp. They will darken further once they are draining on paper towels.
- Transfer empanadas to a baking sheet lined with a double layer of paper towels to absorb any excess oil. Serve empanadas hot by themselves, with ketchup or rosé sauce,, or accompanied by guaraná soda, cane juice, or beer.
Recipe Notes
Nutrition
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My mother used to make fried empanada but filled with what we call fresh cheese, but filled with meat is a wonderful idea.
Thanks, Nydia! In Brazil, there are many different fillings for empanadas but ground beef is the most popular filling.
A smack to munch on! We make this in a very similar way having a spicy mix as a filling as well as coconut and sugar mixture too..
How interesting, Deepti! I would love to try your coconut-sugar filled empanadas.
Great snack for my tea time.
Hi, Sara! Thanks and welcome to FBTY.
Oh my goodness! These tempting empanadas would keep my family very happy, but only if I made a double batch! Adore the quick prep paired with so much great flavor.
Deb: Thanks a lot! The wonton wraps are a great sub for dough made from scratch. I have been so busy lately that making a dough from scratch would be a hassle.
What is it about that half-moon shape that's so great?
I love the idea of beef-stuffed wanton empanadas~!!!
When dough is prepared from scratch, a disc is often cut out and when folded, pastel or empanada gets that half-moon shape. It is the most common shape for empanadas for sure!!! But when one prepare them from wonton wraps, this is the shape that you see: Yes, they look like ravioli. 🙂
Those are going to be a huge hit here. There's a similar treat called kimadopita, and similar smaller versions which look almost the same as your empanadas! The difference is we use traditional, hard phyllo pastry (which must be the same as wonton when fried) 🙂
What a delicious way to start our day (it's morning here), reading your yummy post:) Of we go, to buy some minced meat!
Thank you Denise!
Lots of love,
Panos and Mirella
Panos and Mirella: Thank you! Phyllo dough can also be used to make these. It is a great shortcut so one doesn't have to make the dough from scratch. I hope you make yours with phyllo dough and enjoy these.
We tried them yesterday with phyllo, and they were amazing! We didn't last for more than a few minutes, as we served them on the table with Panos' parents and grandparents, so they disappeared instantly:) We were sure they'll be a hit:)
Thank you for another delicious recipe dear!
xo
Mirella
Mirella: I am so happy to hear that Panos' family approved these. Thanks to both of you for trying this quick recipe. My husband is crazy for these empanadas. He ate and ate... because of it, I could taste only a few... 🙂 Wishing you a wonderful week in the beautiful Greece. xo
Hahaha! I thought you made massa para pastel and realized that you used wonton wraps...love the twist!
Hope you are having a great week Denise:D
Thanks, Juliana! Wonton wraps made my live much easier. Hehe! Likewise.
I love those wonton wrappers -- you can use them for so many different things. Never would have tought to use them in empanadas, though. Love the idea, and the recipe. Thanks!
Wonton wraps are really versatile.
I use wonton wrappers for quite a few different snacks. Making empanadas with them is such a clever idea. I can't wait to give these delicious empanadas a try!
Wonton wraps are also great for making ravioli without having to spend a long time in the kitchen. This is what I intend to make next time.
I love your idea to use wonton wrappers for these little empanadas! Such a wonderful treat, Denise!
Thanks, Shashi! Wonton wraps are a blessing in disguise. It is the best shortcut ever....
wow, great savoury snack,
here in Indonesia we used to called it panada, it's stuffed with spicy shredded smoked skipjack fish,
nice quicky pastel version!!!
Hi, Dedy! It seems that several cultures have their own version of this fried pastry. Fillings and shape are what differ one from the other.
What a wonderful idea to use wonton wrappers. These look just wonderful. I could easily make a meal on these.
It is a great shortcut for sure.
I want to snack on this one, perhaps with beer as well. Love this.
Beer is great option as well. I love mine with guaraná soda.
I love the wonton skin shortcut! And I can see why ground beef is such a popular filling as your empanadas look so darned tempting!
Hi, Liz! Thanks... We have eaten and eaten these...